Preparation

This recipe will make about 8 servings, and is great for leftovers. We make
it in our wok.

Begin by cleaning and washing the fresh vegetables and mushrooms, and peeling
the carrots and onions.

Please the rice pot and water on the stovetop and bring to a boil.

While the water is heating, measure the brown rice and set aside.

Cut up the fresh vegetables and mushrooms into bite-sized pieces and place
them in the wok.

When the water begins to boil, add the rice, cover, reduce the heat to simmer
and continue cooking until all the water is absorbed into the rice (about 20
minutes).

Add the ginger and hot pepper to the wok and a little water (1/4 cup) to aid
in stir-frying, along with the corn and peas. Stir-fry the ingredients until the
veggies are tender, but still a little crunchy.

In the container of a high speed blender place 1 cup of water, the soy sauce,
dates, sesame seeds, smoke flavor, and 2 tablespoons of corn starch if there is
no water remaining in the bottom of the wok and 3 tablespoons if there is liquid
remaining in the bottom of the wok, cover, and run the blender at high speed
until the ingredients are creamy smooth.

When the veggies are cooked, reduce the heat to simmer and add the contents
of the blender and continue stir-frying until the sauce thinkens and evenly
coats the veggies and mushrooms, and then turn off the heat.

Utensils and Equipment Information

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):
'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every
tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the
earth and all the birds of the air and all the creatures that move on the ground-- everything that
has the breath of life in it-- I give every green plant for food." And it was so. God saw all
that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!